Modification of Sorghum Starch by Propylene Oxide and Application in Texturing of Cookies

Department of Plant and Environmental Sciences

Modification of Sorghum Starch by Propylene Oxide and Application in Texturing of Cookies

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Modification of Sorghum Starch by Propylene Oxide and Application in Texturing of Cookies. / Gupta, Arijit Dutta; Negi, Sangeeta; Bhadauria, Vivek; Bharti, Bhawana; Sweeti, ; Tian, Yu; Blennow, Andreas; Singh, Harinder.

In: Starch/Staerke, Vol. 75, No. 9-10, 2300027, 2023.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Gupta, AD, Negi, S, Bhadauria, V, Bharti, B, Sweeti, , Tian, Y, Blennow, A & Singh, H 2023, 'Modification of Sorghum Starch by Propylene Oxide and Application in Texturing of Cookies', Starch/Staerke, vol. 75, no. 9-10, 2300027. https://doi.org/10.1002/star.202300027

APA

Gupta, A. D., Negi, S., Bhadauria, V., Bharti, B., Sweeti, Tian, Y., Blennow, A., & Singh, H. (2023). Modification of Sorghum Starch by Propylene Oxide and Application in Texturing of Cookies. Starch/Staerke, 75(9-10), [2300027]. https://doi.org/10.1002/star.202300027

Vancouver

Gupta AD, Negi S, Bhadauria V, Bharti B, Sweeti , Tian Y et al. Modification of Sorghum Starch by Propylene Oxide and Application in Texturing of Cookies. Starch/Staerke. 2023;75(9-10). 2300027. https://doi.org/10.1002/star.202300027

Author

Gupta, Arijit Dutta ; Negi, Sangeeta ; Bhadauria, Vivek ; Bharti, Bhawana ; Sweeti, ; Tian, Yu ; Blennow, Andreas ; Singh, Harinder. / Modification of Sorghum Starch by Propylene Oxide and Application in Texturing of Cookies. In: Starch/Staerke. 2023 ; Vol. 75, No. 9-10.

Bibtex

@article{c1c0ee11b58a422b8bc62a6cde82409e,

title = "Modification of Sorghum Starch by Propylene Oxide and Application in Texturing of Cookies",

abstract = "Sorghum starch is hydroxypropylated with propylene oxide for 20 h under alkaline conditions and its physicochemical and structural properties are compared with native and alkali modified starches using the same procedure but without propylene oxide. The study demonstrates that functional effects of the hydroxypropylation are not a sum total of alkali modification and addition of propylene oxide. Syneresis and pasting temperature decrease following both modifications. However, alkali modification, as compared to hydroxypropylation, shows a greater decrease in the pasting temperature. Apparent amylose content and swelling power increase after hydroxypropylation. The starch granular structure remains intact after both modifications. The data support that hydroxypropylated starch can be a texturing agent for bakery products such as cookies as documented from data of cutting force and smooth surface of cookies.",

keywords = "cookies, hydroxypropylation, pasting properties, sorghum, syneresis",

author = "Gupta, {Arijit Dutta} and Sangeeta Negi and Vivek Bhadauria and Bhawana Bharti and Sweeti and Yu Tian and Andreas Blennow and Harinder Singh",

note = "Publisher Copyright: {\textcopyright} 2023 Wiley-VCH GmbH.",

year = "2023",

doi = "10.1002/star.202300027",

language = "English",

volume = "75",

journal = "Starch",

issn = "0038-9056",

publisher = "Wiley - V C H Verlag GmbH & Co. KGaA",

number = "9-10",

}

RIS

TY - JOUR

T1 - Modification of Sorghum Starch by Propylene Oxide and Application in Texturing of Cookies

AU - Gupta, Arijit Dutta

AU - Negi, Sangeeta

AU - Bhadauria, Vivek

AU - Bharti, Bhawana

AU - Sweeti, null

AU - Tian, Yu

AU - Blennow, Andreas

AU - Singh, Harinder

PY - 2023

Y1 - 2023

N2 - Sorghum starch is hydroxypropylated with propylene oxide for 20 h under alkaline conditions and its physicochemical and structural properties are compared with native and alkali modified starches using the same procedure but without propylene oxide. The study demonstrates that functional effects of the hydroxypropylation are not a sum total of alkali modification and addition of propylene oxide. Syneresis and pasting temperature decrease following both modifications. However, alkali modification, as compared to hydroxypropylation, shows a greater decrease in the pasting temperature. Apparent amylose content and swelling power increase after hydroxypropylation. The starch granular structure remains intact after both modifications. The data support that hydroxypropylated starch can be a texturing agent for bakery products such as cookies as documented from data of cutting force and smooth surface of cookies.

AB - Sorghum starch is hydroxypropylated with propylene oxide for 20 h under alkaline conditions and its physicochemical and structural properties are compared with native and alkali modified starches using the same procedure but without propylene oxide. The study demonstrates that functional effects of the hydroxypropylation are not a sum total of alkali modification and addition of propylene oxide. Syneresis and pasting temperature decrease following both modifications. However, alkali modification, as compared to hydroxypropylation, shows a greater decrease in the pasting temperature. Apparent amylose content and swelling power increase after hydroxypropylation. The starch granular structure remains intact after both modifications. The data support that hydroxypropylated starch can be a texturing agent for bakery products such as cookies as documented from data of cutting force and smooth surface of cookies.

KW - cookies

KW - hydroxypropylation

KW - pasting properties

KW - sorghum

KW - syneresis

U2 - 10.1002/star.202300027

DO - 10.1002/star.202300027

M3 - Journal article

AN - SCOPUS:85165270881

VL - 75

JO - Starch

JF - Starch

SN - 0038-9056

IS - 9-10

M1 - 2300027

ER -

ID: 360399849